Chicken Enchilada Casserole Verde Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
This chicken enchilada casserole features seasoned chicken, black beans, and poblano peppers in a tomatillo salsa, all layered with corn tortillas and cheese. It's savory, mildly spicy, and comforting. Serve it as a complete Mexican-inspired dinner.
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Nutrition & ingredients
Ingredients
serves 4- 12 ounces chicken
- 3-4 tablespoons olive oil
- 1 tablespoon taco seasoning (– I like to use a chili powder blend!)
- 6 ounces Mexican style beer (– OR! Use some chicken broth instead)
- 1 small onion (chopped)
- 2 poblano peppers (chopped)
- 1-2 jalapeno peppers (chopped (optional for more heat))
- 4 cloves garlic (minced)
- Salt and pepper to taste
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2-3 cups Tomatillo Salsa
- 1 can black beans (15 ounces)
- 8 corn tortillas (You can use flour tortillas as well)
- 1 cup shredded white cheddar cheese ((or use Monterrey Jack or Pepper Jack))
- Fresh chopped cilantro for serving
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 2362mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1286mg
- Calcium
- 319mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2362MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.